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elements, which allow either the whole area of the pan to
be heated or only the right hand half of the grill pan to be
heated.
Turn the knob to position 3.
For best results preheat for 2 minutes with the grill pan in
position. After placing your food on the grill pan grid, slide
the grill pan onto the side supports. Adjust the grill to suit
by turning the knob.
Never close the grill door when the grill is on.
The grill pan grid can be turned over to give two grilling
positions.
Don’t leave the grill on for more than a few moments,
without the grill pan underneath it.
Ovens
Both ovens are fanned ovens. The fan circulates hot air
continuously which results in faster heat transfer to the
food.
Before using for the first time, heat the oven to 200°C for
30 minutes to dispel manufacturing odours.
Turn the oven knob to the temperature you need. The
oven indicator light will glow until the oven has reached
the temperature you selected. It will then cycle on and
off during cooking. When cooking foods with high water
content (e.g. oven chips) there may be some steam vis-
ible at the grille at the rear of the hotplate. This is perfectly
normal.
Both ovens have a fan only setting (
). The fan circulates
air inside the oven but the heating element is not turned
on. This setting is useful for defrosting frozen foods.
Whole chickens and large joints of meat should be de-
frosted in the refrigerator. Do not defrost in a warm oven
or whilst the adjoining oven is hot.
The wire shelves should always be pushed firmly to the
back of the oven.
Baking trays meat tins etcetera should be placed level
centrally on the oven’s wire shelves. Keep all trays and
containers away from the sides of the oven, to allow the
hot air to circulate.
For even browning, the maximum recommended size of
a baking tray is 325mm by 305mm for the main oven and
230mm by 320mm for the Tall oven.
Cooking high moisture content foods can create a ‘steam
burst’, when the oven door is opened. When opening the
oven stand well back and allow any steam to disperse.
When the oven is on, don’t leave the door open for longer
than necessary, otherwise the knobs may get very hot.
Always leave a ‘fingers width’ between dishes on the
same shelf. This allows the heat to circulate freely around
them.
The Cook & Clean oven liners in the Main Oven (see
‘Cleaning your cooker’ section) work better when fat
splashes are avoided. Cover meat when cooking.
To reduce fat splashing when you add vegetables to hot
fat around a roast, dry them thoroughly or brush lightly
with cooking oil.
The Main Oven shelves
The oven shelves can be easily removed and refitted.
Pull the shelf forward un-
til the back of the shelf is
stopped by the shelf stop
bumps in the oven sides.
Lift up the front of the shelf
so the back of the shelf will
pass under the shelf stop
and then pull the shelf for-
ward.
To refit the shelf, line up the shelf with a groove in the
oven side and push the shelf back until the ends hit the
shelf stop. Lift up the front so the shelf ends clear the
shelf stops, and then lower the front so that the shelf is
level and push it fully back.
The Handyrack
The Handyrack fits to the left
hand oven door only. The
maximum weight that can be
held by the Handyrack is 5.5kg.
It should only be used with the
supplied meat tin, which is de-
signed to fit the Handyrack.
Any other vessel could be unstable.
When the Handyrack is used in its highest position, other
dishes can be cooked on the bottom shelf position of the
oven.
When the Handyrack is used in its lowest position, other
dishes can be cooked on the second shelf position of the
oven.
To fit the Handyrack, locate
one side of it on the door
bracket.
Then spring the other side
out to clip it onto the other
bracket.
